Prep 10 mins
Cook 20 mins
These are very good with scrambled eggs. They'd probably be good with a cup of coffee too but I don't drink it.
- 473.18 ml white flour
- 236.59 ml white sugar
- 4.92 ml cinnamon
- 4.92 ml salt
- 9.85 ml baking powder
- 78.07 ml oil
- 1 egg, slightly beaten
- 236.59 ml half-and-half
- 7.39 ml almond extract
- 236.59 ml diced canned peaches (drained)
- brown sugar, for topping
- Mix dry ingredients together in a large mixing bowl.
- Mix wet ingredients together in a medium mixing bowl.
- Add wet to dry, stirring just until moistened.
- Fold in peaches.
- Spoon into greased muffin cups 2/3's full.
- Sprinkle brown sugar on tops.
- Bake in a preheated 400 degree oven for 20 minutes.
- Let cool in pan for 10 minutes.
- Slide a knife around edges to make sure no peaches are stuck and remove from muffin cups.
- Let cool on wire racks.
Thank you so much for this recipe, it turned out brilliant. I followed the recipe almost to the T with the exception of 2 things -I couldn't make half and half as I didn't have cream so I put a 120gram pot of strawberry yoghurt which measured just under half a cup, then filled the rest of the cup up with milk. Because the yoghurt would sweeten, I reduced the sugar and put 3/4's of a cup instead. Because I cook in celcius I made my first error, I was cooking them at 185 degrees celcius, realised 12 minutes in, so bumped up the heat to 200 degrees celcius for 6 minutes - tested them and they were perfect so pulled them out 2 minutes early. They turned out so well, thank you so much for posting, considering I made an error, and had to change a few ingredients these are really lovely and moist. Thanks
i thought these were great. I didn't have half & half, so i substituted 1/2 cup heavy cream & 1/2 cup of milk. They were really good. i also added slivered almonds on top. Yummy!
Love these! I just made a batch of these and am eating one as I review this..mmmmmmm. I didn't have any half and half on hand, so I substituted fat free sweetened condensed milk in place , but then I omited the white sugar since the milk is already plenty sweet. I also substituted whole wheat pastry flour for half the white flour. The mixture seemed a little too thick, so I added some of the peach juice to thin it out a little until it looked like a reg. muffin batter texture and it worked out perfectly! I will definitely be making these again. Very easy recipe and it's not too sweet. I didn't put any brown sugar on top. Thanks!